Friday, June 27, 2014

A batch of just-baked shortbread is cooling on the wire tray. Bill is looking at the biscuits
intently. What‘s he looking for, I want
to know? The smallest, the biggest, the ugliest? Of course it’s the ugliest. He knows I’ll be
taking a photo for the blog and saving the best for that. Stealing a perfect biscuit could mean a rap
on the knuckles with the rolling pin for him. But he also wants one while they’re
still hot. They may never taste as good. I take a bite of his. He’s right.
I take the runner-up in the ugly contest. God, it’s divine. Warm, soft but
slight crunch at bottom edges, buttery, rich.
Every inch of willpower is needed to hold me back from having another
one. Having had it drummed into me from an early age I’m very good at holding
back until the baking has cooled. Not
any longer. Hot shortbread is my new love.

I adapted this slightly from a recipe from New Zealand chef, Peter
Gordon.I substituted the rice flour
with semolina and used all white flour instead of a mix of wholemeal and white,
only because I didn’t have either.

One day I’ll try the true version and let you know how that turns
out.In the meantime, I’d rate this one
of the top shortbread recipes I’ve tried.I halved the recipe and managed to get 13 or 14 biscuits. I’ve given the
full recipe below (my version) which Mr Gordon says yields 20 serves but you may
get more than that.Instead of
hand-beating for the first step, you can blitz for a few seconds in a food processor, scrape down and blitz
again.

And don’t forget to try them while they’re still hot!

Spiced shortbread with sultanas & almond

280g butter, at room temperature

180g caster sugar (plus 2 tbsp extra for topping)

2 tsp allspice

80g sultanas

120g semolina

260g plain white flour

roasted almonds, split lengthways in half (optional)

Preheat oven to 180°C and line a
baking tray or two with baking paper.

Place the butter, sugar and allspice in a bowl and beat until smooth
and well-combined, scraping down the sides once and beating again.

Add the sultanas, semolina and flour and beat until dough just comes
together.Place on a worktop and gently
knead for a few seconds.

Roll the dough out on a gently floured board and cut out biscuit
shapes using a cutter.(Alternatively
you can just pull bits from the dough, roll them into balls and press flat with
your fingers or a fork onto the tray.)

Using the extra two tablespoons of caster sugar, sprinkle the tops
of all the biscuits. Push a halved almond into the middle of each biscuit. Rest in the fridge
for 10 minutes before baking until golden for approximately 15 minutes.

Remove from the oven and leave to cool a few minutes on the
tray.Transfer to a wire rack to cool
(or not as the case may be – do try them when they’re hot!).

Tuesday, June 10, 2014

We stumbled upon this studio & café whilst heading
someplace else.Once inside it was an
easy decision to change our allegiance. On a slight rise overlooking the new
marina in Tairua on the Coromandel peninsula we were content to linger in this light and airy gallery
featuring a showstopper macramé ceiling hanging and walls of stimulating
artwork.

First impressions
were of a “no-rush” soulful feel to the place and lots of care and relaxed
attention by the duo in charge.Right
away you knew that the food would be good.Even the fact that the coffee came in
takeaway cups (but was excellent) was not enough to put me off.

It was rather
unfortunate then that we’d not long breakfasted but, to some amusement, three
of us “shared” a delicious jumbo-sized berry and custard muffin.Our sole male, who always seems to manage to
pack in a second breakfast, was tempted, and rightly so, by a super-tasty
potato rosti, poached egg, hollandaise sauce (just the right amount) and tomato
relish.I was allowed a bite and I have
no idea how they got so much flavour into the dish, it was so very good.

We watched as
baked goods appeared, fresh from the oven, and wished we could hang around longer
for pulled chicken tacos, stacked lasagna and hearty scones but it was time for
the drive home.

There are two
large scrubbed, rustic tables – one oval and one long communal – but with space
for more and there’s always the option of food-to-go or even catering. This
place is going to be popular.Don’t miss
it if you’re down that way.I’ll
certainly be back for more.